This inventor holds 1 USPTO granted patent and 1 published patent application and 1 EPO patent. Top assignee: Nestec S.a.. Active years: 2017.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 2017
Title: Sejal Jayantilal Ravji: Innovator in Frozen Confection Technology
Introduction
Sejal Jayantilal Ravji is a notable inventor based in Beauvais, France. She has made significant contributions to the field of frozen confection technology. Her innovative approach has led to the development of a unique device that enhances the preparation of frozen treats.
Latest Patents
Sejal holds a patent for a "Container for a device for preparing a frozen confection and device for preparing a frozen confection." This invention relates to a container designed to be inserted into a device for preparing a frozen confection. The container features a sealed flexible casing and contains ingredients for producing a frozen confection when cooled and mechanically forced. This invention also encompasses a method for preparing a frozen confection, showcasing her ingenuity in this area.
Career Highlights
Sejal is currently employed at Nestec S.A., where she continues to innovate and develop new technologies. Her work at Nestec has allowed her to focus on creating solutions that improve the quality and efficiency of frozen confection preparation.
Collaborations
Throughout her career, Sejal has collaborated with talented individuals such as Thomas Koob and Sven Zwicker. These partnerships have contributed to her success and the advancement of her projects.
Conclusion
Sejal Jayantilal Ravji is a pioneering inventor whose work in frozen confection technology has made a lasting impact. Her patent and contributions to Nestec S.A. highlight her commitment to innovation in this field.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
